squeeze and knead with your hands quickly until everything is well blended.
refrigerate the dough for 1 hour.
pre-heat oven to 150C fan (160C static).
roll a small piece of dough between your palms and place it on an oven tray lined with parchment paper, flattening it a little.
repeat until all dough has been used up (you should end up with 60 little balls).
bake for 12 mins, and remove from oven immediately.
while the cookies cool down, melt chocolate in the microwave on medium-low setting in 20 secs bursts, stirring in between.
take each cookie, spread a little melted chocolate on the flat base, then place another cookie on top.
continue until you have made 30 sandwich cookies.
allow chocolate to set before handling.
Notes
Store the kisses in a sealed container at room temperature and enjoy for 5-6 days.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.